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Item: Wah Yuen Chiuchow Cuisine
Rating: 4
Author: cwong823

Wah Yuen Chiuchow Cuisine

47 Reviews

Taste

Decor

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10979

Tsim Sha Tsui

$101-200

Chiu Chow Stir-Fry Salt & Sugar Reduction Restaurant

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Restaurant:	Wah Yuen Chiuchow Cuisine

To promote a new salt and sugar reduction (RSS) dietary culture and living style to the people of Hong Kong, the Environment and Ecology Bureau, the Committee on Reduction of Salt and Sugar in Food and the Centre for Food Safety of the Food and Environmental Hygiene Department have launched the "Less-Salt-and-Sugar Restaurants Scheme" ("Scheme"). Restaurants participated in the Scheme will offer less salt or sugar options to the consumer or even tailor-make less salt or sugar dishes in designated restaurants. Participating restaurants will be granted with the Scheme Labels for displaying in the premises for public identification. For details, please click here: https://www.eeb.gov.hk/food/en/committees/crss/restaurants.html

cwong823

Level3

幾個月前因有要事，未能出席老友約嘅華苑飯局，飯後好多朋友都讚不絕口，所以今日老友再次安排一次俾我，食後實滿有驚喜😍電梯一打開門，就見到大大個華苑招牌，入到店內，紅色嘅沙發椅配天花高掛嘅中式燈籠，一陣老店味道散發出來，因老友係熟客，所以我哋一行9人可以包到一個房間，聽講呢度只有三間房，唔係熟客根本冇可能入到房😅今晚所有餸菜都係朋友發板，坐低例牌叫咗幾個餸黎送酒👇「滷水掌翼」個汁調較得有水準，唔會食到坊間死鹹嘅味，掌翼入味肥厚，我哋用汽泡酒配食，好夾😂👍「潮式豬頭粽」聽個名都唔知係乜，再次問番老闆，先知原來係馳名中外嘅潮汕特產食品之一，做豬頭粽必須選用新鮮豬後腿肉，瘦肥搭配適度，而後加進魚露、醬油、白糖、高粱酒和八角、川椒、丁香、桂皮、大小茴等十多種香料作調味品。然後用豆腐膜包裹，放喺一個特製的木規之中，再用適當重物壓榨，擠出其中嘅豬油和水分…材料唔算矜貴，但聽完都覺得絕對係工序繁複嘅手工菜，睇上去賣相一般，咬落去軟中帶韌，有點豬頭肉的質感，似牛肉乾或豬肉鬆的味道，香、好吃。👍😋「水瓜烙」又係我第一次食嘅潮州菜，潮州人叫絲瓜做水瓜，烙潮州語係煎意思，所以「水瓜烙」就係水瓜煎餅，呢個菜好簡單

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今晚所有餸菜都係朋友發板，坐低例牌叫咗幾個餸黎送酒👇

「滷水掌翼」個汁調較得有水準，唔會食到坊間死鹹嘅味，掌翼入味肥厚，我哋用汽泡酒配食，好夾😂👍

「潮式豬頭粽」聽個名都唔知係乜，再次問番老闆，先知原來係馳名中外嘅潮汕特產食品之一，做豬頭粽必須選用新鮮豬後腿肉，瘦肥搭配適度，而後加進魚露、醬油、白糖、高粱酒和八角、川椒、丁香、桂皮、大小茴等十多種香料作調味品。然後用豆腐膜包裹，放喺一個特製的木規之中，再用適當重物壓榨，擠出其中嘅豬油和水分…材料唔算矜貴，但聽完都覺得絕對係工序繁複嘅手工菜，睇上去賣相一般，咬落去軟中帶韌，有點豬頭肉的質感，似牛肉乾或豬肉鬆的味道，香、好吃。👍😋